Coffee Cheesecake
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This decadent and creamy cheesecake is infused with bold espresso and topped with a chocolate espresso ganache and coffee whipped cream. Use my no-foil method to make the easiest cheesecake water bath.
THIS CHEESECAKE HAS 3 LAYERS TO LOVE
As a coffee lover myself, I know my fellow lovers out there will probably agree: if you’re going to label the flavor “coffee,” it better pack a giant flavor punch and not leave your tastebuds trying to detect a subtle essence of coffee.
No, we want that bold, rich coffee flavor to kick us in the mouth, so to say, and that’s exactly what this coffee cheesecake recipe does.
This cheesecake has:
• a coffee cheesecake filling
• a chocolate espresso ganache layer
• a homemade coffee whipped cream garnish
We’ll use instant espresso powder (or instant coffee granules) to bring the coffee flavor in all 3 components, insuring the coffee flavor is concentrated, so we’re not weighing down the liquid ingredients with brewed coffee.
I wanted to make sure my coffee cheesecake filling could stand on its own in case you wanted to omit the other two layers, so please know if you don’t want to bother with the chocolate espresso ganache or the coffee whipped cream, that is a-ok.
You will still be left with a deliciously, unmistakably “coffee” treat. But those other two layers… BOY, are they the perfect addition, if I do say so myself, so try not to leave them out.
INGREDIENTS FOR COFFEE CHEESECAKE
Do not let the multiple ingredient sections scare you. I promise this recipe is simple, and you will use the same ingredients in multiple components of the cheesecake. Let’s break it down so you are fully prepared to make this easy coffee cheesecake recipe.
OREO CRUST
I swapped out the graham cracker crust from my classic cheesecake recipe for one made with Oreos since we’re incorporating chocolate into the whole dessert.
For the Oreo crust, you will need:
• Oreo cookie crumbs
• unsalted butter
CREAMY CHEESECAKE FILLING
Aside from the addition of the espresso powder, this is the exact recipe you’ll find in my classic cheesecake recipe. It’s creamy, it’s fluffy, and it’s the perfect base for any cheesecake. Be sure you’re using full fat blocked cream cheese and full fat sour cream in the cheesecake for the best results and creamiest texture.
For the cheesecake filling, you will need:
• full fat block cream cheese
• granulated sugar
• full fat sour cream
• vanilla extract
• large eggs
• espresso powder
IMPORTANT INGREDIENT NOTE
ALL INGREDIENTS AT ROOM TEMPERATURE: I cannot stress enough how important it is that you have room temperature ingredients. This will allow your batter to blend together easily, staying nice and smooth, so there is no need to over-mix the batter. I typically let my ingredients sit out for at least 1 hour but closer to 2 hours to insure they at room temperature with no chill to them. Using cold ingredients WILL yield a lumpy cheesecake.
CHOCOLATE ESPRESSO GANACHE LAYER
This is the same ganache that tops my beloved mint chocolate cheesecake. We’re just adding a little espresso powder to amp up the coffee flavor.
For the ganache layer, you will need:
• semi-sweet chocolate chips
• espresso powder
• heavy cream
COFFEE WHIPPED CREAM TOPPING
There’s truly nothing like fresh whipped cream, and the base of this coffee version is my go-to recipe whenever I need some. We’re simply adding in some espresso powder to turn it from classic to coffee.
For the whipped cream topping, you will need:
• heavy cream
• granulated sugar
• espresso powder
HOW TO MAKE THIS SIMPLE COFFEE CHEESECAKE RECIPE
MAKE THE CRUST
STEP #1
In a food processor, crush the Oreos until they become a fine crumb. Pour the Oreo crumbs into a large bowl, then drizzle the melted butter over the cookies and stir until everything is evenly saturated with butter.
STEP #2
Press the Oreo mixture into the bottom of the prepared springform pan, then bake the crust for 8 minutes. Remove from the oven and allow to cool while you prepare the filling.
MAKE THE ESPRESSO CHEESECAKE FILLING
STEP #3
Start by beating the cream cheese on medium high speed until smooth, about 2 minutes. Add the granulated sugar then beat again until combined, about another 2 minutes.
STEP #4
Next, reduce the mixer speed to low, then add the sour cream and vanilla and mix until completely combined.
STEP #5
Add the eggs one at a time, mixing on low after the addition of each egg and adding the next just after the previous egg starts to incorporate, and continue mixing until there are no more yellow yolk streaks.
STEP #6
Add the espresso powder and gently blend on low until all of the powder has dissolved, then use a large spatula to carefully fold the batter together, scraping the bottom of the bowl and the sides to gather any extra batter that may not be fully incorporated.
STEP #7
Pour the cheesecake batter into the baked Oreo crust, then create a water bath, according to the notes below.
PREPARE THE CHEESECAKE WATER BATH (WITHOUT FOIL)
I like to keep this process incredibly simple by eliminating the need for foil. I have seen folks place a pan of water under the cheesecake in the oven, but I prefer immersing the cheesecake into the water (well, sort of).
I actually have an entire post dedicated to how to make a cheesecake water bath (without foil), if you’d like to read about why it’s so important and what it does for cheesecake baking.
Create a water bath by placing the 9″ springform pan in a slightly larger round pan (I like to use a 10″ cake pan) and then place that pan into an even larger round pan (I like to use a 12″ cake pan) or roasting pan.
Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven. You can also assemble the pans in the oven, but work quickly so as not to let too much hot air out of the oven.
STEP #8
Bake the cheesecake in this manner for 1 hour 20 minutes to 1 hour 45 minutes. The middle of the cheesecake (a center approximately 2″ wide) should jiggle just a little bit. See notes in the recipe for details about how to check for proper doneness.
STEP #9
Turn the oven off and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.
PREPARE THE CHOCOLATE GANACHE LAYER
STEP #10
Remove the cheesecake from the fridge and use a spatula or butter knife to gently loosen the crust from the side of the pan, then release the outer ring of the springform pan.
STEP #11
Pour the chocolate chips and the espresso powder into a medium-size bowl.
STEP #12
Heat the heavy cream in a microwave-safe measuring cup or in a saucepan over medium-high heat on the stove, and heat until it just starts to bubble before boiling.
STEP #13
Carefully pour the hot cream over the chocolate chips, then allow to sit for 1 minute.
STEP #14
Using a large spatula, gently stir the chocolate chips (which have started to melt significantly) and the cream to mix. Continue mixing until you have a smooth and glossy mixture. Allow the ganache to cool for about 5 minutes before adding it to the cheesecake.
STEP #15
When your ganache has cooled a bit, carefully pour it onto the top of your cheesecake. Use an offset spatula or the back of a spoon to spread the ganache evenly over the top of the cheesecake. You can let it drip down the sides for aesthetics if you prefer, but I like to let it all stay on the top to create a thick layer of ganache. Allow ganache to set for at least 15 minutes before adding the coffee whipped cream.
TOP WITH COFFEE WHIPPED CREAM
STEP #16
Pour the heavy whipping cream, sugar, and espresso powder into a large bowl (if using a handheld mixer) or the bowl of a stand mixer fitted with the whisk attachment.
STEP #17
Turn the mixer to medium speed. The mixture will start to get frothy and bubbly. After about 2 to 3 minutes, the mixture will start to thicken.
STEP #18
Once mixture is visibly thick (you will be able to see the trail of the whisk), increase the speed to medium-high and beat for an additional 30 seconds to 1 minute. At this point, your whipped cream should start to look “billowy” and the trails from your whisk will be quite distinct.
STEP #19
Pull the whisk out of the bowl and check that the whipped cream in the bowl has formed stiff peaks.
STEP #20
Pipe or spread coffee whipped cream as desired onto the set ganache, then slice and serve the cheesecake. Consider adding chocolate covered espresso beans to the whipped cream dollops for even more coffee fun!
CHEESECAKE SUCCESS TIPS
Be sure you’ve read through my instructions thoroughly before beginning your cheesecake recipe. To summarize the key points, try to remember these 5 success tips for the perfect cheesecake while you’re working through the recipe.
DO NOT OVERMIX THE BATTER: after adding the sour cream, espresso powder, and vanilla, stick to the “low” setting on your mixer. There is no need to rush this process.
BAKE IN A WATER BATH: at the very minimum, place a large roasting pan with hot water in it on the rack below the one that has your cheesecake on it. For best results, create a no-foil water bath like I outlined in this recipe.
DO NOT OPEN THE OVEN DOOR: I know. It’s incredibly tempting to check in on your cheesecake. Try to resist that temptation and use your oven light to see how it’s progressing. Allowing the hot air to escape can drastically change the temperature inside your oven, resulting in uneven baking of your cheesecake.
COOL IN THE OVEN INITIALLY: allowing the cheesecake to cool with the oven door open will insure a slow and even settling of the cheesecake filling.
COOL AT ROOM TEMPERATURE BEFORE CHILLING: do not go from the possibly-still-slightly-warm oven to the refrigerator. Remember, we want gradual temperature changes for our baked cheesecake.
This cheesecake is downright delicious. The creaminess of the cheesecake pairs so well with the bold and unmistakable flavor of coffee, and the chocolate espresso ganache offsets the natural boldness with just the right amount of sweetness. I’d love to see you get creative with your toppings!
Coffee Cheesecake Recipe
Ingredients
OREO CRUST
- 20 Oreos1
- ¼ cup (57g) unsalted butter melted
COFFEE CHEESECAKE
- 32 ounces (900g) full fat block cream cheese completely softened to room temperature2
- 1 cup (200g) granulated sugar
- 8 ounces (226g) full fat sour cream about 1 scant cup; at room temperature2
- 1 Tablespoon vanilla extract
- 4 large eggs at room temperature2
- 3 Tablespoons (18g) espresso powder3
CHOCOLATE ESPRESSO GANACHE
- 1 cup (170g) semi-sweet chocolate chips
- 1 teaspoon (2g) espresso powder3
- ½ cup (120mL) heavy whipping cream
COFFEE WHIPPED CREAM
- ½ cup (120mL) heavy whipping cream
- ½ Tablespoon granulated or powdered sugar4
- 1 teaspoon (2g) espresso powder3
Instructions
OREO CRUST
- Preheat the oven to 325ºF (162ºC). Spray a 9" springform pan or my very favorite Fat Daddio's cheesecake pan with nonstick spray. Set aside.
- In a food processor, crush the Oreos until they become a fine crumb. Pour the Oreo crumbs into a large bowl, then drizzle the melted butter over the cookies and stir until everything is evenly saturated with butter.20 Oreos1, ¼ cup (57g) unsalted butter
- Press the Oreo mixture into the bottom of the prepared springform pan, then bake the crust for 8 minutes. Remove from the oven and allow to cool while you prepare the filling.
COFFEE CHEESECAKE
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high speed until smooth, about 2 minutes. Add the granulated sugar then beat again until combined, about another 2 minutes.32 ounces (900g) full fat block cream cheese, 1 cup (200g) granulated sugar
- Reduce the mixer speed to low5, then add the sour cream and vanilla and mix until completely combined.8 ounces (226g) full fat sour cream, 1 Tablespoon vanilla extract
- Add the eggs one at a time, mixing on low after the addition of each egg and adding the next just after the previous egg starts to incorporate, and continue mixing until there are no more yellow yolk streaks.4 large eggs
- Add the espresso powder and gently blend on low until all of the powder has dissolved, then use a large spatula to carefully fold the batter together, scraping the bottom of the bowl and the sides to gather any extra batter that may not be fully incorporated. Sometimes I need to use the mixer again, but be sure to keep it on low. Your batter should be smooth and creamy without lumps.3 Tablespoons (18g) espresso powder3
- Pour the batter into the prepared pan. Create a water bath6 by placing the 9" springform pan in a slightly larger round pan (I like to use a 10" cake pan) and then place that pan into an even larger round pan (I like to use a 12" cake pan) or roasting pan.
- Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven. You can also assemble the pans in the oven, but work quickly so as not to let too much hot air out of the oven.
- Bake the cheesecake for 1 hour 20 minutes to 1 hour 45 minutes. The middle of the cheesecake (a center approximately 2" wide) should jiggle just a little bit. I use my digital instant-read thermometer to check the internal temperature has reached 145ºF (63ºC). Turn the oven off5 and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.
CHOCOLATE ESPRESSO GANACHE
- Remove the cheesecake from the fridge and use a spatula or butter knife to gently loosen the crust from the side of the pan, then release the outer ring of the springform pan.
- Pour the chocolate chips and the espresso powder into a medium-size bowl.1 cup (170g) semi-sweet chocolate chips, 1 teaspoon (2g) espresso powder3
- Heat the heavy cream in a microwave-safe measuring cup or in a saucepan over medium-high heat on the stove, and heat until it just starts to bubble before boiling.½ cup (120mL) heavy whipping cream
- Carefully pour the hot cream over the chocolate chips, then allow to sit for 1 minute.
- Using a large spatula, gently stir the chocolate chips (which have started to melt significantly) and the cream to mix. Continue mixing until you have a smooth and glossy mixture. Allow the ganache to cool for about 5 minutes before adding it to the cheesecake.
- When your ganache has cooled a bit, carefully pour it onto the top of your cheesecake. Use an offset spatula or the back of a spoon to spread the ganache evenly over the top of the cheesecake. You can let it drip down the sides for aesthetics if you prefer, but I like to let it all stay on the top to create a thick layer of ganache. Allow ganache to set for at least 15 minutes before adding the coffee whipped cream, if using.
COFFEE WHIPPED CREAM
- Pour the heavy whipping cream, sugar, and espresso powder into a large bowl (if using a handheld mixer) or the bowl of a stand mixer fitted with the whisk attachment.½ cup (120mL) heavy whipping cream, ½ Tablespoon granulated or powdered sugar4, 1 teaspoon (2g) espresso powder3
- Turn the mixer to medium speed. The mixture will start to get frothy and bubbly. After about 2 to 3 minutes, the mixture will start to thicken.
- Once mixture is visibly thick (you will be able to see the trail of the whisk), increase the speed to medium-high and beat for an additional 30 seconds to 1 minute. At this point, your whipped cream should start to look "billowy" and the trails from your whisk will be quite distinct.
- Pull the whisk out of the bowl and check that the whipped cream in the bowl has formed stiff peaks.
- Pipe or spread coffee whipped cream as desired onto the set ganache, then slice and serve the cheesecake. Store leftovers covered tightly in the refrigerator up to 5 days. Cheesecake freezes well, up to 3 months. Wrap tightly and thaw in the refrigerator overnight.
Notes
- Oreos: I highly recommend using standard Oreos as the filling can sometimes weep as it melts in the oven (extra filling means extra oil). If you want to use anything bigger than standard stuffed, remove the filling from half of the Oreos before proceeding.
- Room temperature: I cannot stress enough how important it is to have completely room temperature ingredients. This will insure you have the smoothest batter possible. I like to let my ingredients sit out at least 1 hour and sometimes closer to 2 hours before starting my recipe.
- Espresso powder: you can find espresso powder in the baking aisle of your local grocery store. You can also use this decaf version, or caffeinated or uncaffeinated instant coffee grounds, which you can find in the coffee section at your grocery store.
- Sugar: I prefer using powdered sugar for my whipped cream because it dissolves faster, but granulated works just as well if you prefer to use that.
- Mixer speed: it’s important not to go above low (or low-medium) speed after you’ve beaten the cream cheese. Incorporating too much air will create bubbles and potential cracks in your finished cheesecake.
- Water bath pans: here is a bundle that includes all the pans I use. Using this method eliminates the need to wrap anything in foil.
- Cool the cheesecake: I like to prop the oven door open with a wooden spoon or spatula.
- Make a smaller cheesecake: you can make this exact cheesecake recipe in a 6″ springform pan or 7.5″ springform pan. Simply halve the recipe (for the crust and the filling). Bake time will be about 60-70 minutes. You can reduce the sizes of the water bath pans to 8″ round and 10″ round sizes or use the same ones I have linked here.
- Make in the Instant Pot: you can make this exact cheesecake in a smaller size with my Instant Pot cheesecake recipe.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.